Preheat oven to 180°C. Wrap the potato in aluminium foil and bake for 40 - 45 minutes. Remove, cut open - be careful not to get burned by the escaping steam - and scoop the potato into a mixing bowl. The potato flesh? should be mushy. Then place the 6 puff pasty squares on a baking sheet to defrost. In a small pan heat some oil, add chopped, de-seeded chili, chopped onion, 3 TBSP corn kernels, the curry powder and the garam masala to taste. Garam Masala can be found in the Asian food section of your supermarket. Fry until fragrant, then add this mixture to the mushy potato. Add salt and chopped cilantro. Mix well. Turn down the oven to 175°C. Spoon sweet potato mix in the center of each pasty square. Fold over to form triangles. Press down the edge with a fork. Bake until golden brown, about 15 - 20 min. Serve with sour cream. Enjoy!

We will have to make these! I don't usually eat sweet potatoes, but I know they're good for you and whatnot. All the other ingredients are favorites at home, and I think he likes sweet potatoes, anyway, so this recipe is a must try, for sure!